The Mother Sauce of Bolones

The french version of tomato sauce was made with a rather than with butter, with a reduction of pork, pork belly fat and onion. This is the basis for what the italians call bolones. The idea of boignes on pasta came from this original, simpler sauce. Valute is a, is a blonde rue that's just prepared with clear stock. And it's basically a fish that is used to make sauces for chicken and fish.